Homecoming Dinner Series: Chef William Rietzel

This October, Ocean House proudly presents a celebration of distinguished alumni of Ocean House and esteemed area chefs.

Begin your evening with an elegant wine and canapé reception at 5:00 p.m. in the Center for Wine and Culinary Arts, offering a unique opportunity to engage with our esteemed guest chefs and Ocean House Group Executive Chef, Terence Feury. At 5:30 p.m., guests will be gracefully escorted to the COAST dining room, where breathtaking ocean views set the tone for the night ahead. Once everyone is seated, the chef will formally welcome the evening’s attendees, introducing what promises to be a remarkable culinary journey. Each course will be exquisitely presented by the chef, who will offer an in-depth description of the dish, revealing the inspiration behind its creation and highlighting the finest ingredients used to craft each unforgettable plate.

This week, we are thrilled to welcome back Chef William Rietzel, a distinguished Ocean House alumnus and former Chef de Cuisine at COAST. Now leading the culinary team at Giusto in Newport, Rhode Island, Chef Will will be showcasing a spectacular multi-course prix fixe dinner at his alma mater, featuring an array of exquisite favorites. Join us for an unforgettable evening of fine dining and culinary mastery, as Chef Will crafts a memorable experience with his signature touch.

Space is limited. Open to guests 21 years of age and older. Please note that tickets purchased for this event are non-refundable and 100% pre-payment is required.

About Chef William Rietzel

William Rietzel’s culinary journey began at a local pizza place in his hometown of North Kingstown, Rhode Island. He quickly realized that cooking was what he wanted to pursue as a career. After working for four years under the guidance of Chef Walter Slater at Junction Pizzeria, he moved onto Bistro 9 in East Greenwich to work alongside Chef Aaron Edwards. At Bistro 9, William continued to refine his skills in classic and modern Italian cooking. William’s desire to diversify his experience next brought him to Tucker’s Bistro in Newport, Rhode Island. It was in this position that he was first exposed to classic French fine dining and discovered a passion for French cuisine.  Soon after, an opportunity arose to travel overseas to work with his friend, Chef Kevin O’Donnell, at L’Office, a quaint French American bistro in Paris. Working in Paris provided an incredible opportunity for William as it opened his eyes to a whole different kind of dining.

In 2012, William returned to Rhode Island to work for Newport Restaurant Group at The Mooring eventually moving on to Castle Hill Inn, a Forbes Four-Star Hotel, also located in Newport.   At the Castle Hill Inn, he worked with Chef Jacob Jasinksi and garnered more experience working in a fine dining environment. Looking for a change, William moved to Boston, once again working in tandem with Chef Kevin O’Donnell, at a Back Bay charcuterie and pizza restaurant called The Salty Pig.  Here, he dedicated his time to learning the craft of charcuterie and refined Italian cuisine before returning to Rhode Island.

In the spring of 2015, William joined Chef Jacob Jasinski once again in as a Sous Chef at Ocean House’s fine dining restaurant, Seasons. During his time there, the restaurant was award Five Stars from Forbes Travel Guide for three consecutive years.  During this time, William also continued his international culinary exploration traveling to Johann Lafer Stromberg, a Relais and Châteaux in Germany to stage with Markus Langmann. After three years at Ocean House, William moved to Naples, Florida with longtime collaborator Chef Jacob Jasinski to open Sails Restaurant, a Mediterranean seafood restaurant in the heart of the city.  After a year, he had the opportunity to return to the Ocean House resort as Executive Chef of COAST, the hotel’s other Forbes Five Star restaurant. In 2022, William was named a James Beard Foundation semifinalist for the “Best Chef Northeast” category, the only chef in Rhode Island to receive the honor that year.

In Fall of 2023, William assumed the role of Executive Chef of the award-winning Newport restaurant Giusto, once again working with Chef Kevin O’Donnell.  In this role, he continues to evolve the menu featuring Italian cuisine through the lens of New England. Even when not working, William is always seeking out ways to expand his culinary knowledge through reading, traveling and, of course, dining out.  William lives in Wickford with his wife Nadya and two dogs, Georgia and Peach.